Home-Style Beets with Sour Cream
Audrey Harris
Ingredients:
5 med. fresh beets
1 cup (2 med.) carrots, cut to 1/4" slices
3 tbsp. butter
1 Tbsp. chopped fresh chives
1/2 tsp. salt
1/2 tsp. dill weed
1/8 tsp. pepper
Dairy sour cream
Directions:
In 2-qt saucepan bring 3 cups water to a full boil. Add beets. Cover; cook over medium
heat until beets are fork tender (35 to 45 minutes). Drain. Run cold water over beets;
slip off skins and remove root ends. Cut beets into 1/2" cubes; set aside. In 1-qt.
saucepan bring 3/4 cups water to a full boil. Add carrots. Cover; cook over medium
heat until carrots are crisply tender (8 to 10 minutes). Drain; set aside. In same
2-qt saucepan melt butter. Add beets, carrots and remaining ingredients except for
sour cream. Cover; cook over medium heat, stirring occasionally until heated through
(5 to 7 minutes). Serve with a dollop of sour cream.
